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This vanilla sugar peach crisp is baked in tiny mason jars and is the perfect combo of peaches and sweet vanilla sugar. Eat warm out of the oven or with a scoop of vanilla ice cream.
I will admit this. I love mason jars. They are cute, functional and totally crafty. Even though I don’t have a crafty bone in my body I see a mason jar and I feel like freaking Martha Stewart.
My love for mason jars and Martha Stewart helped me put this post together. As I stared at a table full of jars I realized I should start cooking inside these adorable little vessels. Who doesn’t love a little edible on the go container? Plus, again, it’s really super cute.
As I rooted around in my pantry I found a little neglected bag of vanilla sugar that was begging to be used. So I decided I would pair it with the few remaining peaches sitting on my counter. It was a match made in heaven. The type of match that will last forever. It’s no summer love, it’s a forever love. Great. Now I have Summer Lovin’ stuck in my head. Thanks John Travolta.
So, back to mason jars, peaches and vanilla sugar. I used my little 4 ounce jelly jars but really use any smaller sized mason jar you see fit. I’m sure they will all work. For the topping I used one of my favorites. It’s from Ina Garten and it’s the bomb. Who else loves Ina Garten? I think it’s my dream to get invited to one of her little dinner parties. At the end of the party I imagine we would all sit around awkwardly giggling and talking about Jeffery’s love of roast chicken.
I’m so random today. Make the crisp. Eat the crisp. Love the crisp. Also, don’t forget to love the mason jars. They are super cool.
Vanilla Sugar Peach Crisp
Equipment
Ingredients
For peaches:
- 4 cups sliced peaches
- ⅓ cup vanilla granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
For topping:
- ⅔ cup old fashioned oats
- ⅔ cup all-purpose flour
- ½ cup brown sugar
- ½ cup vanilla granulated sugar
- ½ cup unsalted butter, melted
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
For peach filling:
- In a large mixing bowl add peaches, vanilla sugar, all-purpose flour, lemon juice, and kosher salt.
- Stir to combine and add to a 9×9 baking dish. Set aside until you're ready to top and bake.
For topping:
- Add oats, all-purpose flour, brown sugar, vanilla sugar, melted butter, kosher salt, and cinnamon to a medium-sized mixing bowl.
- Mix until well combined and the texture is crumbly and there is no dry flour left at the bottom of the bowl.
For baking:
- Top the peaches with the crumb topping and add to the preheated oven.
- Bake for 45 minutes or until the topping is golden brown and the fruit bubbles around the edges.
Notes
- No vanilla sugar? Add 2 teaspoons vanilla extract or vanilla bean paste to the fruit filling and 1/2 teaspoon vanilla extract or vanilla bean paste to the topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you ever tried pie in mason jars?
Your photos are making me drool and the peaches are so pretty with the little black flecks! Love your randomness, btw. 🙂
Have you frozen these little beauties? Any recommendations?
I will be making these little beauties today, however, do not plan on eating until this weekend. Ok to place caps on after they are cooled? Then reheat before enjoying, via oven or microwave? Would appreciate your input.
Thanks
Hi, Candice! I hope you enjoy the little crisps. Here are a few different options: make them up, (don’t bake them!) put a lid on them and then just bake them fresh when you’re ready to serve. This is probably what I would do as they will stay fine unbaked in the fridge for a few days. Or you could make them today, put a lid on them and maybe just crisp up the top again in the oven right before serving. They are fine served room temperature but the topping could soften slightly if it sits for too many days. Hope this helps!